Creme fraiche is a miracle food. It not only serves as a delicious base for sauces and dressings, it is a fantastic topping all by itself, over both fruit desserts AND meat dishes. Take that, guacamole!

um yeah ex-nay on the creme fraiche....only one market sells it first of all....and it is 9$ for 6 oz.... ill have to stick with heavy cream my grocery bill weekly is already hidious trying to maintain 4000+cals a day just to gain weight!

MalPaz, I guess a lot of people are leery of culturing their own dairy, but I enjoy it. If you culture a pint of heavy cream with three or four tablespoons of cultured buttermilk, you have creme fraiche in about 12-15 hours. This not only gives it an outstanding texture, and extends the shelf life; but it also improves the taste and adds probiotics.